White Gold

Ingredients

Small onion, finely chopped
1-2 garlic cloves, chopped
250g Carnaroli rice
2 bunches of white asparagus, trimmed removing the woody bottoms, the rest chopped into thin diagonal slices ~ ½ cm thick
1.2 litres of good quality stock, preferably chicken for the flavour, but a vegetable strong can do as well, warmed over a stove
80g grated Parmigiano Reggiano or Grano Padano (about ½ cup or so)
50g Unsalted butter
2 tablespoons extra virgin olive oil
1 glass of dry white wine or dry vermouth
Salt and pepper to taste

Method

Add the onion and garlic to a deep saucepan along with the olive oil half the some butter, sautéing over moderate heat. The butter is there to remind you that this is a Northern Italian dish!
After the soffritto has softened (5-7 mins), add the carnaroli rice, stir into the soffritto and then let it toast for 1 minute or so on the heat
Turn up the temperature to medium-high and add the wine and listen for the sizzle!
Continue cooking till the wine evaporates, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pan
Add a good ladleful of the stock so that it just covers the rice (not too much!) and continue to cook, stirring occasionally until it is absorbed
Continue adding ladefuls of stock for another ~12 minutes or so, after which time you can add in your white asparagus
Cook for another 3-8mins in total, adding additional ladelfuls of stock
When the rice starts to taste al dente, the risotto is done, around the ~15-20mins mark
At this point, take pan off heat and stir in remaining butter, a half-ladeful of stock, the grated parmesan and season with salt and pepper.
Let it sit of 1-2 mins then serve on heated plates with extra parmesan.
if you’re in a particularly decadent mood, add some shaved truffle or truffle oil (black or white!)

Ingredients

Method

Boil the asparagus in hot water for until it starts to soften (about 5-7 minutes). Remove and plunge into cold water, set aside
Toast breadcrumbs in a saucepan on med-high heat, stirring occasionally for about 3-5 mins or so until starts to colour but not burn. Remove from pan and set aside.
In the same pan add the pancetta and sauté over medium heat until it starts to colour and become crisp (about 5 mins). Remove from pan and set aside
Finalise the pangrattato by combining the pancetta, the toasted breadcrumbs, lemon rind.
In a clean saucepan melt the butter over medium heat until it starts bubbling and then add the asparagus, heating through completely (3-4mins). Don’t worry if the butter starts to brown a little.
To serve remove the asparagus and set onto a plate, placing the warmed poached egg in the centre, then top liberally with the pangrattato
Drizzle with the remaining melted butter from the pan and garnish with parsley